Breakfast Burritos

Make up a batch of these breakfast burritos and save them for a quick “on the run” breakfast. Easy to make, easy to save- a great breakfast option.

Ingredients

• 8 eggs
• 2 tbsp drained HATCH Select Diced Green Chiles
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp butter
• 4 large gluten-free tortillas, warmed
• 1/2 cup HATCH Green Enchilada Sauce
• 1 ripe avocado, peeled, pitted and sliced
• 4 strips bacon, cooked and chopped
• 1 1/3 cups Tex-Mex cheese blend
• 4 tsp olive oil

Instructions

1. Whisk together eggs, 2 tbsp water, chiles, salt and pepper.
2. Melt butter in large nonstick skillet set over medium-low heat; cook egg mixture, stirring frequently, for 4 to 6 minutes or until eggs are set and soft curds have formed.
3. Place tortillas on single sheet of foil; spoon scrambled eggs evenly down along center of each tortilla, leaving 1-inch border.
4. Top with Green Enchilada Sauce, avocado, bacon and cheese.
5. Fold up bottom edge of tortilla over filling, then fold in sides and, starting from the bottom, roll up tightly to enclose filling.
6. Brush with oil and wrap tightly in foil.
7. Heat large heavy skillet or grill pan set over medium heat.
8. Toast burritos, pressing down with spatula, for 4 to 6 minutes or until toasted and warmed through.

Recipe Source: www.hatchchileco.com